Baked Zucchini

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min


1 teaspoon olive oil

1 pound zucchini, sliced 1/4-inch thick, at an angle

Kosher salt and freshly ground black pepper

Pinch of Hungarian paprika

For the Topping:

1/2 cup panko breadcrumbs (Japanese)

1/4 cup grated Parmesan cheese

8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped

1 tablespoon olive oil


  1. Heat the oven to 350 degrees F.
  2. Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
  3. To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
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41 Reviews


The recipe, as written, does not come out very well. The topping gets too brown before the zucchini has a chance to fully cook and become flavorful. It tastes much better reheated, but on the first day it will be a bland, dry mess with delicious topping. The second time I made this I made the following adjustments: I put a layer of zucchini/squash at the bottom of the casserole dish, salted and seasoned well with salt, pepper and a little dried pizza seasoning. I added a layer of sauteed onions and a thin layer of mixed Italian cheese. To moisten, I added a splash of veggie stock.  I then added another layer of zuchinni, the topping and baked COVERED until the topping was a little brown and it started bubbling. I removed the cover for the topping, squeezed a lemon over the whole thing, and then left it in the oven to fully brown/crisp. 

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